healthy... the tasty way
I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling. Inspired by my pumpkin chili, I decided to use my squash to make this dish. The result is thick, spicy,
Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve found the perfect solution: cornbread! I love cornbread and finally
I always have some homemade granola in my cupboards. It is so easy to make, and I find it way better than the store-bought kind. The best part of making your own granola: you can definitely make flavours you would never find in a grocery store! While sometimes I go back to my previous recipes, I always love making a new granola flavour. When I made
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for
With the colder fall weather, smoothies are not my breakfast staple anymore (hello, yummy oatmeal!). However, when I work out in the morning, I still favour a smoothie since it is the only thing that is quick enough and that doesn’t weight me down if I work out half an hour after drinking it (not eating anything before working out is definitely not an option for me).
